Fruit Cake

Cream butter until very light and sugary
Add eggs 1 at a time, beating thoroughly after each one
Sift flour and baking powder very well together and add alternately with orange juice, flavorings.
Blend.
Add the following fruits which are dredged with one cup of flour:

Mix together with your hands - put in loaf pans.
Line pans with solocone paper or buttered paper (completely saturated with butter)
Bake at 275 degrees about 3 1/2 hours till done.
When cool enough to handle tins put in about one cup of brandy (apricot or peach).
Wrap tightly in foil when completely cool.

Found in "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. Published by Bobbs-Merrill, 1963.